Pan de yuca, a cheesy cassava bread, is another specialty in places like Ecuador, Colombia and Brazil. This video recipe illustrates the cooking process but you can find the full recipe here. In terms of desserts, Northern Brazil has gifted the world cuscuz, a creamy pudding made with tapioca, milk, coconut and sugar.
Cheese cakes (under refrigeration) should be good for 5 -7 days. Or Frozen for 6-8 months. Anything after that and you are risking various changes such as dryness, spoilage, or even picking up other (unwanted) flavors from your refrigerator. I think Cheesecake is best after 24 hours in the fridge. Put said cake in a Rubbermaid container, place a paper towel over the top and seal the lid over the paper towel. This will collect the condensation from the cake and keep the cake well humidified but not water dripping on it.
Before you can use frozen ricotta cheese, you'll need to remove it from the freezer and allow it to defrost. As this is a dairy product, thawing it safely is important. 1  Transfer the ricotta from the freezer and allow it to sit in the refrigerator for at least 24 hours. 2  Check the status of the defrosting by stirring. Transfer the ricotta from the freezer and allow it to sit in the refrigerator for at least 24 hours. 2  Check the status of the defrosting by stirring. 3  If you can easily stir the cheese, then it's ready to use. 4  Do not thaw the cheese in a microwave, even on the defrost or low-power settings as this will ruin the texture.